RecipeCastle

The Strawberry Ice Cream I Make Every Summer — No-Churn

The Strawberry Ice Cream I Make Every Summer — No-Churn
Prep
20 min
Cook
60 min
Total
80 min
Serves
8
Calories
250 kcal

Ingredients

  • 1 kgripe strawberries, hulled and halved
  • 1 tbspwhite sugar
  • 1 tspvanilla extract (optional)
  • 1 cansweetened condensed milk (395g / 13 oz)
  • 2 cupsfull fat cream for whipping

Instructions

  1. 1

    Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.

  2. 2

    Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.

  3. 3

    Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes.

  4. 4

    Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelized bits off the tray.

  5. 5

    Blitz until smooth as possible, scrape into bowl then cool completely.

  6. 6

    Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high to aerate and combine.

  7. 7

    Place cream in another bowl and beat into stiff peaks - about 3 minutes on high.

  8. 8

    Add a dollop of cream into the strawberry mixture. Fold through gently. Repeat until mostly mixed through.

  9. 9

    Tip strawberry mixture into the cream bowl. Gently fold through until it's a uniform pink colour.

  10. 10

    Pour mixture into a container, smooth top, cover, and freeze for 12+ hours.

  11. 11

    Remove from freezer, scoop with ice cream scooper, and serve in cones or bowls!